Banana Bread

I can’t believe I’m only just getting round to sharing this great recipe.  It is a massive staple in our house – if ever I know we have people coming round, if ever we have a surplus of bananas or if I need something to add in to the kids’ lunch boxes, I quickly mix this one up.  It is really quick and easy to throw together but does take around an hour to bake, so plan ahead.

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Banana Bread
From 'The Art of Eating Well' by Jasmine and Melissa Helmsley
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Courses Dessert
Prep Time 10 minutes
Cook Time 75 minutes
Servings
Ingredients
Courses Dessert
Prep Time 10 minutes
Cook Time 75 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170oC
  2. Line a 23x13cm (900g) loaf tin with enough baking parchment to double as a wrap for storing it.
  3. Mash the bananas and butter in a bowl with a fork.
  4. Add the maple syrup, cinnamon, vanilla, eggs, bicarb., lemon juice, salt and mix well.
  5. Add the ground almonds and flaxseed and mix well.
  6. Pour the mixture into the prepared tin and sprinkle with whole flax (if you have them!).
  7. Bake for 1-1 1/4 hours, but check after the first 30 minutes and if it's looking a brown cover with the spare baking parchment until it is finished.
  8. The bread is ready when an inserted skewer comes out clean.
  9. Remove from the oven and cool a little before slicing.
  10. Store in the fridge for about a week or slice and freeze.
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